Seafood Stew
Ingredients
- Ingredients
- 200 grams mussels
- 300 grams clam
- 250 grams trimmed filet mignon various Mediterranean fish (such as John Dory, monkfish, mullet)
- 4 King prawn
- 4 Nephrops shrimp (prawns or scampi)
- 100 grams small shrimp
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp Coriander
- 3 allspice
- 125 milliliters white wine
- 1 Tbsp Anisette
- 750 milliliters fish stock
- 2 carrots
- 1 stalk Celery
- 1 small Leek
- 2 Tomatoes
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- ½ sm can Saffron
- 1 garlic clove
- 2 thyme
Preparation steps
Rinse and carefully clean mussels.
Cut fish fillets into pieces. Rinse and devein shrimp, prawns and scampi.
Toast bay leaf with the other whole spices in a dry pan, deglaze with wine and anisette and add the ground spices. Briefly simmer, then set aside.
Rinse and chop vegetables. In a saucepan, dissolve sugar in 1 tablespoon of water and caramelize until golden. Add vegetables and oil and saute. Stir in tomato paste, then stir in the saffron. Cook until vegetables are al dente, then push through a sieve. Add the reserved spiced liquid to this broth.
Pour the broth into a stock pot. Add the mussels, garlic and thyme and simmer for about 2-3 minutes, then add the fish fillets, shrimps and prawns and simmer for a few minutes.
Remove thyme and garlic and serve.
